Monday 13 August 2012

Peanut Butter Crispy Crunch Cookies


We found and adapted this recipe many years ago after noticing that every Halloween our kids would have a large supply of Crispy Crunch chocolate bars. We have to agree with our kids this is not our favourite chocolate bar either but it is a winner in these cookies!! The original recipe called for the Butterfinger chocolate bars but these are not readily available so we just substitute Crispy Crunch. The crunchy peanut butter and the chocolate is a classic combination.  Don't wait for Halloween to make these cookies, we don't anymore!!


 Ingredients:

½ Cup Butter
¾ Cup sugar
⅔ cup packed brown sugar
2 egg whites
1 ¼ Cup chunky peanut butter
1 ½ teaspoons real vanilla extract
1 Cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
4 48g or 2.1oz Cadbury Crispy Crunch Chocolate Bars (In US use Butterfinger chocolate Bar)

Directions:

In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in egg whites. Add peanut butter and vanilla until combined.
Next add flour, baking soda and salt. Stir or mix until combined.
Stir in chopped/crushed chocolate bars.
Shape into 1 ½ inch balls or drop by 1 ¼ inch mini-scoop to a parchment lined or well greased baking sheet. Use only light baking sheets as the dark ones will brown your cookies too fast!!!
Bake at 350 degrees for 10-12 minutes or until golden brown. Cool on wire racks.
Cream butter and sugars


Add egg whites and beat until fluffy

Add peanut butter and vanilla

Mix well



Add flour, baking soda and salt

  
Star of the show!!!

Put chocolate bars in a zip-lock bag

  
Crush chocolate bar with a hammer or a mallet
  
  
Add chocolate bars to cookie mixture

  

  
We love using a 1 1/4 inch scoop for drop cookies!!! 


Drop by scoop or roll into 1 1/2 inch balls and place on parchment lined or greased baking sheets

   
Bake 350 degree oven for 10-12 minutes and then cool on a wire rack


Pour the milk, it is time to indulge!!!

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4 comments:

  1. Unknown23 November 2013 at 15:42

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  2. Unknown23 November 2013 at 17:30

    I only have dark cookie sheets so I experimented a little. Parchment paper helps and more like 9-10 minutes baking time when the sheet is dark, or else only 325 degrees. Even if the cookies seem like they are not cooked yet when the time is up, letting them just set up on the sheet for a few minutes helps prevent the candy bits from starting to boil and burn in the oven. Probably the light cookie sheet is less tricky! The cookies smell great when they are cooking. Thanks for all the photos.

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